Details of Research Outputs

This review explores the cereal-based fermented products, tracing their historical significance, nutritional attributes, microbiome dynamics, and health benefits. Fermentation is a common food processing method that gives cereals with unique flavors, textures, and enhanced nutritional profiles, while ensuring food safety. Fermented foods make up approximately 25 % of diets in Europe and 60 % in developing countries, indicating a clear global trend towards higher consumption. Cereal-based fermented products grab people's attention as an alternative protein source with elevated nutritional functions and health benefits. The complex microbiome profiles of fermented cereals are examined in this review, which emphasizes the function of lactic acid bacterial and fungal communities in flavor development and health promotion. The objective of this review is to gather new insights on recent developments, health benefits, emerging technologies, and future trends on cereal-based fermented products. Furthermore, the synthesis of gamma-aminobutyric acid in fermented cereals underscores their potential in promoting gut-brain axis health. Beyond sensory and nutritional attributes, fermented cereals have a lot of health benefits, including antioxidant, anti-inflammatory, and organ-protective effects. As consumer preferences shift towards natural and functional foods, cereal-based fermented products, such as sour doughs and fermented cereals, emerge as versatile options, catering to diverse dietary needs and preferences.